These Homemade Nutter Butters are crisp, peanutty sandwich cookies made with two peanut-shaped cookies and a creamy peanut butter filling.
They recreate the nostalgic look and flavor of the classic store bought treat with a simple homemade dough.
The cookies have a lightly crisp exterior with a tender center, while the smooth peanut butter filling adds another layer of richness. Shaping the dough into peanut forms gives them their signature appearance without requiring a special cookie cutter.
Why You’ll Want to Make These Homemade Nutter Butters
- No Special Cutter Needed: The distinctive peanut shape is created by hand, so you can make these with basic kitchen tools.
- Small-Batch Friendly: The recipe makes 16 sandwich cookies, making it manageable for a homemade dessert.
- Simple Dough: The cookie dough comes together with familiar baking ingredients and a straightforward mixing method.
- Make-Ahead Dough: Chilling the dough gives you flexibility to prepare it before baking.
- Easy Filling: The peanut butter filling requires only four ingredients and can be piped directly onto the cookies.
- Consistent Portions: A 1 ounce cookie scoop helps create similarly sized cookies that are easier to sandwich together.
Ingredient Notes & Easy Substitutions
- Creamy Peanut Butter: Use creamy peanut butter for both the cookies and filling to create a smooth, consistent texture. Avoid very runny natural peanut butter unless it is thoroughly stirred.
- Light Brown Sugar: Brown sugar adds sweetness and moisture to the cookie dough while complementing the peanut butter.
- Cornstarch: A small amount of cornstarch helps create a tender cookie texture without making the dough difficult to shape.
- All-Purpose Flour: Flour provides the structure needed for the cookies to hold their peanut shape during baking.
- Heavy Cream: Heavy cream loosens the filling while helping create a smooth consistency that can be piped easily.
- Pure Vanilla Extract: Vanilla rounds out both the cookie dough and peanut butter filling without overpowering the main flavor.
Chef’s Tip: Keep the dough chilled while shaping the cookies. If it becomes soft or sticky as you work, return it to the refrigerator briefly before continuing.
Homemade Nutter Butters
These Homemade Nutter Butters are crisp, peanutty sandwich cookies with a creamy peanut butter filling tucked between two classic peanut shaped cookies. They’re a fun homemade version of the nostalgic treat and surprisingly easy to make from scratch.
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, beat the peanut butter, softened butter, and brown sugar until smooth and fluffy. Add the egg and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry mixture to the peanut butter mixture and mix just until a soft dough forms. Avoid overmixing.
- Cover the bowl and refrigerate the dough for about 1 hour. Chilling helps the cookies hold their shape while baking and makes the dough easier to shape.
- Scoop the chilled dough into approximately 1-ounce portions. Roll each portion into a ball, then gently flatten and pinch the center to create a peanut shape. Place the cookies on the prepared baking sheets, leaving about 2 inches between them. Use a fork to make a crisscross pattern on both ends.
- Bake for 9–10 minutes, until the cookies are set around the edges but still slightly soft in the centers. For a crisper cookie, bake for another 2–3 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- While the cookies cool completely, beat the peanut butter, powdered sugar, heavy cream, and vanilla until smooth and creamy. Transfer the filling to a piping bag or resealable plastic bag with the corner snipped off.
- Pair up similar-sized cookies. Pipe about 2 teaspoons of peanut butter filling onto the flat side of one cookie, then gently press another cookie on top. Repeat with the remaining cookies and serve.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 13 g |
| Sodium | 130 mg |
Common Problems and How to Fix Them
- Cookies Spread Too Much: Make sure the dough is properly chilled before shaping and baking. Warm dough is more likely to lose its defined shape.
- Dough Feels Too Sticky: Chill it longer before handling. Work with smaller portions at a time if the kitchen is warm.
- Cookies Become Too Hard: Avoid overbaking if you prefer a slightly tender center. Remove them when the edges are set and the centers remain slightly soft.
- Cookies Break During Assembly: Let the baked cookies cool completely before adding the filling and sandwiching them together.
- Filling Is Too Loose: Add a little more powdered sugar until the filling reaches a pipeable consistency.
- Cookies Are Different Sizes: Use a 1-ounce cookie scoop and pair cookies by size before filling them.
Easy Variations to Try
- Chocolate-Dipped Nutter Butters: Dip part of the finished sandwich cookies in melted chocolate and let them set.
- Chocolate Peanut Butter Filling: Add a small amount of unsweetened cocoa powder to the filling for a chocolate variation.
- Crunchy Peanut Version: Use finely chopped roasted peanuts in the filling for added texture.
- Extra Vanilla: Increase the vanilla slightly in the filling for a more pronounced vanilla note.
- Chocolate Drizzle: Drizzle melted chocolate over the assembled cookies instead of fully dipping them.
- Mini Sandwich Cookies: Divide the dough into smaller portions and adjust the baking time accordingly.
More Desserts You’ll Enjoy
- Peanut Butter Spider Cookies
- Chocolate Covered Strawberry Cookies
- Chewy Peanut Butter Chocolate Chip Bars
- Peanut Butter Chocolate Chip Cookies
- Peppermint Hot Chocolate
How to Store Homemade Nutter Butters
- Use an Airtight Container: Store the finished sandwich cookies in a tightly sealed container to protect their texture.
- Separate Layers: If stacking the cookies, place parchment paper between layers to help prevent them from sticking together.
- Keep Them Cool: Store the cookies in a cool, dry area away from direct sunlight and heat.
- Store Unfilled Cookies Separately: If preparing the components ahead, keep the baked cookies and filling separate until assembly.
- Check the Filling: Because the filling contains heavy cream, keep an eye on its freshness and avoid leaving assembled cookies in warm conditions for extended periods.
Frequently Asked Questions
- Why are these cookies shaped like peanuts?
The peanut shape is a homemade recreation of the distinctive shape associated with classic Nutter Butter cookies. It is created by pinching the center of each dough ball before baking. - Do I need a peanut-shaped cookie cutter?
No. The recipe creates the shape by hand, using a cookie scoop and your fingers. - Why does the dough need to be chilled?
Chilling firms the butter and dough, making the cookies easier to shape and helping them maintain their form in the oven. - How do I get evenly sized sandwich cookies?
Use a 1-ounce cookie scoop for portioning, then pair cookies of similar size before adding the filling. - Can I make the filling without a piping bag?
Yes. Spread the filling onto the flat side of one cookie with a small spatula or spoon before adding the second cookie.
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